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Vegan Chocolate Hazelnut Tart | Get Inspired Everyday!

Vegan Chocolate Hazelnut Tart


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5 from 7 reviews

Ingredients

Scale

Tart Crust:

  • 3 cups toasted hazelnuts, 20 ounces, see notes
  • 1 cup pecans or cashews, untoasted
  • 15 medjool dates, 10 ounces, pitted and quartered
  • 1/2 cup cocoa powder
  • 1/4 Teaspoon sea salt
  • 1 Tablespoon vanilla extract
  • 12 Tablespoons water

Filling:

  • 2 just ripe avocados, pitted and peeled
  • 1/2 cup cocoa powder
  • 2/3 cup maple syrup, I used Grade A amber
  • 3 Tablespoons toasted hazelnut oil
  • pinch of sea salt
  • 1 Tablespoon vanilla extract

Instructions

  1. Start by reserving 1/2 cup of the hazelnuts for garnishing the top.
  2. Place the remaining 2 1/2 cup hazelnuts, pecans, dates, cocoa powder, and sea salt into a 12-cup food processor. Process until the dates have been incorporated and only small pieces of nuts remain. Add the vanilla extract and process just to combine. Add the water only as needed to create a soft cookie dough like texture.
  3. Line a 9″ tart pan with a removable bottom with plastic wrap. Spread and pat the crust out into the pan with a spatula, using your hands as needed. Refrigerate the crust while you make the filling.
  4. Wipe out the food processor bowl to remove any tidbits of nuts, and add the avocados, cocoa powder, maple syrup, hazelnut oil, sea salt, and vanilla extract.
  5. Process until completely smooth and spread the filling evenly into the tart crust.
  6. Cover and refrigerate until completely set up, at least 4 hours or overnight.
  7. Before serving, use a spatula to make a nice swirl pattern on the top of the tart. Roughly chop the reserved hazelnuts, and sprinkle them evenly around the rim of the tart in a 2″ border.
  8. Remove the ring from the tart pan. Tuck the extra plastic wrap under the metal bottom of the pan, and serve on a decorative platter or cake stand.

Notes

To toast hazelnuts, spread them in a single layer on a baking sheet and bake at 250ºF for 20-30 minutes or until golden brown.

  • Prep Time: 20 mins
  • Cook Time: 30 mins